1 lg. eggplant, diced (about 4 c.)
1/3 c. milk
1 can cream of mushroom soup
1 egg, slightly beaten
1/2 c. chopped onion
3/4 c. seasoned bread crumbs

TOPPING:

1/2 c. seasoned bread crumbs
1 c. grated sharp American cheese
2 tbsp. melted butter

Cook eggplant in boiling water until tender and drain. Stir milk in soup and blend into egg. Add eggplant, onion and bread crumbs. Toss slightly and pour into a greased baking pan. Toss ingredients for topping and sprinkle over top. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly. Serves 6.